In a small bowl, combine 1 cup warm water (see tip), yeast and sugar. Set aside until yeast starts to foam, about 5 minutes. Meanwhile, in a food processor, mince the herbs and set aside.
In a stand mixer fitted with the paddle attachment, combine 2 cups flour, 1/3 cup herbs and 1 tsp. salt. (Reserve remaining quantities of these ingredients until the last step.) With machine running on low, add yeast mixture and 1/4 cup oil, and beat until mixed. Add remaining flour and mix just until flour is incorporated. Replace paddle attachment with dough hook, scraping paddle to remove all dough. Process on medium high for 10 minutes, occasionally scraping dough from the side of the bowl.
Drizzle 1 tsp. oil over the surface of the dough. Rub to coat completely. Cover and let rest 30 minutes in a warm location.
Lightly spray 2 sheet pans with cooking oil spray. Cut dough into four even sized pieces. Place dough in the pans and spread by hand to make four 9”x5” rectangles. Brush surfaces with 1 tsp. of oil, cover and let rest 20 minutes in a warm location. Preheat oven to 425ºF.
Brush dough again with remaining oil. Using fingers or the end of a wooden spoon, make indentations over the entire surface of the dough. Sprinkle with remaining 1/2 tsp. salt. Bake for 12 minutes. Sprinkle with olives, remaining herbs and Chèvre. Bake for 3-5 more minutes or until golden brown, slice each piece into fourths and serve warm. Refrigerate leftovers.The water should be between 120oF and 130ºF to allow the yeast to grow. In a 2-cup microwave-safe measuring cup, heat 1 cup water on HIGH for 50 seconds.